Chicken Rice Casserole with Veggies Recipe

Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole.
—Mary Louise Chubb of Perkasie, Pennsylvania

Directions

In a large skillet, brown chicken in oil for 4 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.Yield: 6 servings.

Originally published as Chicken Rice Casserole in Light & Tasty
December/January 2002, p27

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"I liked this casserole since it doesn't use a goopy canned soup. However, when I make it again I'm going to saute the onion, mushrooms and garlic first, remove from the heat and then add the chopped peppers - sauteeing peppers makes them mushy, especially after being baked further. Also, instead of using regular chicken broth I will try using chicken base or bouillon granules to give it a more robust flavor. I'm glad I made the effort to include the toasted almonds - they really make the casserole!"

"It was very easy & quick to make. I used frozen green & red peppers, & left over chicken. The chicken I placed on top of the mixture. Added the toasted almonds & parsley & in the oven it went. It did a little longer in the oven as the rice didn't get done in 20 min."